Gruyère Cheese Pipes
On the eleventh day of Christmas, Belling gave to me… Gruyère cheese pipes. These pastry straws are perfectly crisp, full of flavour and make for a great appetiser.
- Serves: 4
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
- 320g all-butter puff pastry
- 1 egg, lightly beaten
- 2tsp wholegrain mustard
- 100g Gruyère cheese, grated
- Poppy seeds, to decorate
- Sea salt, to taste
- Cracked black pepper, to taste
- Flour, for dusting
- Preheat the oven to 200C and line a baking tray with parchment paper.
- On a lightly floured surface, roll out the puff pastry and brush evenly with the beaten egg.
- Next, spread the mustard evenly over the pastry.
- Scatter the cheese over the pastry then season with salt and pepper.
- Fold the pastry in half to form a long, thin rectangle and then roll it lightly until it is 3mm thick.
- Brush the remaining egg wash over the pastry and season again with salt and pepper.
- Cut the pastry into strips, approximately 1.5cm wide.
- Then one strip at each end and twist the pastry in opposite directions. Transfer to the baking tray.
- Repeat with the remaining pastry strips. Sprinkle the straws with poppy seeds.
- Bake in the oven for 12-15 minutes until the pastry is golden brown.
- Serve hot or cold, with napkins on hand for that flaky pastry!